We had supper with friends on Saturday, so I took along one of my favourite (and easiest) puds: Nigella's
flourless chocolate brownies. They're gooey, rich and delicious with cream. Here's the recipe:
1. Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
3. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
4. Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares.
I can't bear watching Nigella on the telly, so I stick to her books. I find most of her baking recipes fail-safe.